Chemical compositions sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand

Osako K., . and Benjakul S., . and Faithong N., . and Pongsetkul J., . and Sampavapol P., . Chemical compositions sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand. pp. 1454-1465. ISSN 22317546

Chemical compositions sensory and antioxidative properties of 11 salted shrimp paste (Ka-pi) obtained from various places of Thailand were determined. Different salted shrimp pastes had varying amino acid compositions. Glu/Gln and Asp/Asn were the major amino acids. Among all samples S9 (Kapi Rayong) which had the highest total amino acid (68.95 mg/g sample) generally had the highest sensory score for all attributes. Volatile compounds varied in types and abundance among samples but pyrazine derivatives were the major volatile components in all samples. Browning intensity and intermediate browning products were different between samples. The highest antioxidative activities as determined by DPPH ABTS H2O2 radical and singlet oxygen scavenging activities FRAP and metal chelating activity were found for S1 (Kapi Satun). Therefore salted shrimp pastes having nutritive value and antioxidative activity were different in sensory property thereby determining the consumer acceptability.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(04)%202015/(21).pdf

Abstract

Chemical compositions sensory and antioxidative properties of 11 salted shrimp paste (Ka-pi) obtained from various places of Thailand were determined. Different salted shrimp pastes had varying amino acid compositions. Glu/Gln and Asp/Asn were the major amino acids. Among all samples S9 (Kapi Rayong) which had the highest total amino acid (68.95 mg/g sample) generally had the highest sensory score for all attributes. Volatile compounds varied in types and abundance among samples but pyrazine derivatives were the major volatile components in all samples. Browning intensity and intermediate browning products were different between samples. The highest antioxidative activities as determined by DPPH ABTS H2O2 radical and singlet oxygen scavenging activities FRAP and metal chelating activity were found for S1 (Kapi Satun). Therefore salted shrimp pastes having nutritive value and antioxidative activity were different in sensory property thereby determining the consumer acceptability.

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Item Type:	Article
AGROVOC Term:	Processed foods
AGROVOC Term:	Prawns and shrimps
AGROVOC Term:	Pyrazines
AGROVOC Term:	Chemical composition
AGROVOC Term:	Antioxidative compounds
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Amino acids
AGROVOC Term:	Volatile compounds
AGROVOC Term:	Browning reaction
AGROVOC Term:	Free radicals
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22140

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